Soya Sukha Curry Recipe
Soya Sukha Curry is a protein-rich healthy side-dish made with juicy soya chunks and authentic flavoured spices from the Desi Kitchen. The rich cashew-raisin paste makes the gravy extra tasty and adds to its thick consistency. This Soya Sukha Curry goes well with Indian breads and rice.
2 cups - onion, sliced 1 cup - soya chunks 1/2 cup - tomato, chopped 2 tbsp - Cashew nuts 2 tbsp - Raisins 1 tbsp - ginger-garlic paste 2 tsp - Kashmir chilli powder 1/2 tsp - Turmeric powder 1/2 tsp - mustard powder 1 tsp - Cuminutes powder 2 pieces - Cinnamon 4 - Cardamom 4 - Cloves salt to taste 5 tbsp - oil
How to Make Soya Sukha Curry:
- Soak soya chunks in hot water for 15-20 minutes. Drain, cool and squeeze out the water.
- Mix all the masala powders with little water to make a paste.
- Grind cashewnuts and raisins into a paste.
- Heat oil in a pan. Add soya chunks and stir-fry on high heat till brown. Drain and reserve.
- Roast cloves, cardamom and cinnamon to the remaining oil in the kadai.
- Add onion and fry till dark brown.
- Add ginger-garlic paste and fry till fragrant.
- Add the masala paste and fry.
- Add tomato and fry till it is soft and pulpy.
- Add 1 cup of water and salt.
- Add Soya chunks and simmer till the gravy thickens.
- Add cashew-raisin paste and simmer till the gravy dries up, coating the soya chunks.
- Serve hot with chapattis.